BAKED POTATOES AND SPINACH MOLD   
  Ingredients :
    2 cups heavy cream
    1 cup milk
    10 oz (300 g) emmenthal cheese or similar, grated
    7 oz (200 g) ham (optional)
    2 lb 4 oz (1 k) white potatoes, peeled
    1 cup spinach leaves, cut julienne style, cooked
    ½ cup mozzarella cheese, shredded
    4 eggs
    Salt
    Pepper
    Nutmeg

  Preparation:

Combine milk, cream, salt, pepper, nutmeg and eggs in a bowl. Shred potato coarsely and add it immediately to milk and cream mixture, to avoid potato from darkening. Add ham, cheese and spinach. Mix well.

Place mixture into a greased heatproof mold and sprinkle mozzarella cheese on top.

Cook in preheated moderate oven 350°F (180°C) for 1 hour or until set and golden.
 
        8 servings
       
 
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